-
- Prep
- 20 mins
-
- Total
- 20 mins
-
- Serving
- Makes 10
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Ingredients
| 3 cups self-raising flour |
| 80g Devondale Butter, chilled and cubed |
| 310ml Devondale Full Cream Fresh Milk |
| plain flour, for dusting |
| FOR SAVOURY |
| 1/2 cup grated Devondale Tasty Cheese |
| 2 tsp chopped chives |
| FOR SWEET |
| raspberry jam |
| Long Life Thickened Cream to serve |
Directions
- Preheat oven to 200°C. Sift self-raising flour into a large bowl. Using your fingertips, rub the butter into flour until the mixture looks like breadcrumbs.
- Add 1 cup of milk. Mix with a flat bladed knife until the mixture forms a soft dough, adding more milk if required. For savoury scones add cheese and chives to the mixture at this step.
- Place onto a lightly floured surface. Knead gently until smooth.Place onto a lightly floured surface. Knead gently until smooth.
- Pat dough down until about 2cm thick. Using a 5cm (diameter) round cutter, cut out 12 rounds and place scones onto a lightly floured baking tray, about 1cm apart..
- Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack to cool.
- Serve with jam and whipped cream for sweet scones or butter for savoury scones.
